Jun. 23, 2015

Study in The Journal of Environmental Studies and Sciences reports starvation is serious threat during extended pandemic as food distribution networks break down, but it is hard to predict when and where food shortages will begin. MORE

Jun. 21, 2015

Travel Q&A interview with Dorothy Cann Hamilton, founder of the International Culinary Center in New York, discussing her plans as president of USA Pavilion at 2015 World Expo to put American food culture, and its role in helping to feed the planet, in spotlight. MORE

Jun. 17, 2015

Food and Drug Admin announces decision requiring food industry to eliminate all artificial trans fats from products by 2018, which agency says will likely save thousands of lives a year due to effects consumption has on cholesterol; determines that partially hydrogenated oils are no longer recognized as safe additive to food products, and that if companies wish to use them they must prove in face of overwhelming evidence that they are safe to consume. MORE

Jun. 16, 2015

Some major food producers like General Mills and Campbell Soup Company have decided to stop using chemical bisphenol A, or BPA, due to consumer concerns, despite lack of regulatory pressure; large body of conflicting evidence about effects of BPA has slowed efforts to regulate use of chemical more broadly. MORE

Jun. 14, 2015

Download interview with food and agricultural economist Jayson Lusk, who offers recommendations for books and other forms of entertainment. MORE

Jun. 8, 2015

Despite much evidence that genetically modified organisms help make what we eat safer and healthier, more people are looking for food without them. MORE

Jun. 3, 2015

Florence Fabricant Front Burner column suggests taking slice-by-slice bus tour of some of Brooklyn's best-known pizzerias, or ice cream walking tour in Manhattan, both run by 92nd St Y; other food items and news noted. MORE

May. 31, 2015

Several shops around New Jersey, including Lopes Sausage Company in Newark, Rosario's Butcher Shop in Montclair and Union Pork Store in Union, make and sell ethnic sausages and other meats using old-fashioned, European methods (Metropolitan/New Jersey). MORE

May. 28, 2015

United Nations' annual hunger report shows global hunger in decline, despite spike in population growth; finds that 72 of 129 nations monitored by Food and Agricultural Organization have achieved Millennium Development goal of cutting percentage of hungry people in their populations in half. MORE

May. 27, 2015

Florence Fabricant Front Burner column notes law school graduates Michael Winik and Scott Reich have started online company OurHarvest, which delivers locally sourced food in New York metropolitan area; other food news and items noted. MORE

May. 25, 2015

Software developers and others in Silicon Valley are increasingly turning to liquid meal substitutes that allow them to continue working without having to stop to eat; brands like Schmoylent, Soylent, Schmilk and People Chow are struggling to fulfill demand, with some engineers finding themselves on wait lists for the protein-packed, supplement-enhanced powdered drinks. MORE

May. 25, 2015

May. 15, 2015

Agriculture Department develops new certification and labeling for foods that are free of genetically modified organisms; certification is first of its kind, and will allow companies to voluntarily carry claims that their products are free of GMOs. MORE

May. 5, 2015

Panera intends to eliminate variety of artificial preservatives, flavors and colors from its food by end of 2016; it will also banish some sweeteners and meat from animals raised with antibiotics. MORE

May. 3, 2015

Queens International Night Market, featuring more than 100 vendors selling diverse range of authentic ethnic foods and products, officially opens; 16 events are scheduled throughout the year, in parking lot outside the New York Hall of Science at Flushing Meadows-Corona Park. MORE

Apr. 27, 2015

The most common method overstates the energy provided by proteins, nuts and high-fiber foods by as much as 25 percent, some experts say. MORE

Apr. 23, 2015

Pamela Druckerman Op-Ed article examines implications of the rise of picky eating, which has proliferated alongside popularity of veganism, gluten-free foods, and other diets; notes the French are generally resistant to such trends, striking a more adaptable attitude that has both social and health benefits. MORE

Apr. 15, 2015

Apr. 8, 2015

Florence Fabricant Front Burner column notes that Pennsylvania beer Prima Pils is using its brewing leftovers to make pasta; other food news and items noted. MORE

Apr. 7, 2015

World's largest food and packaged goods companies are following example of 3G Capital and requesting that their suppliers give them as long as four months to pay their bills; practice, which is gaining in popularity, can cripple suppliers, particularly smaller businesses. MORE

Apr. 1, 2015

Mar. 21, 2015

Op-Ed article by health advocates Thomas A Farley and Russell Sykes, noting that $1.7 billion in federal food stamp dollars are spent on junk food each year, suggests ways to encourage Americans to use food stamps for healthier fare; holds government should give financial incentive for healthy food purchases or restrict use of food stamps for junk food and require that stores allocate more, and more visible, space to healthier foods. MORE

Mar. 15, 2015

Vani Hari, who is known for posting criticism of the food industry on her blog Food Babe, is on a crusade to help Americans eat better and to win more transparency from both food companies and Food and Drug Administration. MORE

Mar. 4, 2015

Obama administration says it will commit $27 million to fund demonstration projects providing food to children and families in rural areas as part of effort to address poverty and childhood hunger there; rural areas of United States have lagged behind economic progress seen elsewhere. MORE

Mar. 4, 2015

Home cooks and restaurant chefs are participating in growing movement that seeks to reduce food waste, returning to Depression-era efficiency ethos lost today; movement has both economic and moral virtue at time when 31 percent of food is wasted worldwide. MORE

Mar. 4, 2015

Florence Fabricant Front Burner column notes that Peck's Specialty Foods in Brooklyn is selling its famous hamantaschen pastries for Purim; other food and cooking items noted. MORE

Mar. 1, 2015

Lisa Heathcote, food stylist for British television series Downton Abbey, chooses and prepares all food used on show with particular attention to period details. MORE

Mar. 1, 2015

Food co-op being built in Brooklyn's Windsor Terrace neighborhood is part of wave of such establishments sweeping borough as neighborhoods gentrify and new residents look for better quality food and community gathering points. MORE

Feb. 27, 2015

Editorial cautions that amount of food wasted worldwide is growing, with approximately one-third of world's food left unconsumed at cost of up to $400 billion; says growing problem, as confirmed by British organization Waste and Resources Action Program, is due to expansion of middle class; urges cooperation between antiwaste programs, governments and consumers to stem environmental impact of food waste and divert it to hungry populations. MORE

Feb. 26, 2015

British report finds that about 60 million metric tons of food is wasted annually in United States, worth $162 billion, and that says 32 million metric tons ends up in municipal landfills with annual cleanup cost of $1.5 billion; finds one-third of all food produced in world is not eaten, and that cutting food waste from 20 to 50 percent globally could save $120 billion to $300 billion a year by 2030. MORE

Feb. 25, 2015

Florence Fabricant Front Burner column notes that Monterey Bay Aquarium Foundation, which issues Seafood Watch charts assessing sustainability of various fish, has given 'best choice' designation to marine-farmed king salmon from New Zealand; other food and cooking items noted. MORE

Feb. 18, 2015

Florence Fabricant Front Burner column notes that Petra Paredez sells pies of all varieties at her Lower East Side bakery Petee's Pie Company; other specialty food shops and restaurants noted. MORE

Feb. 4, 2015

Florence Fabricant Front Burner column; cookbook Date Night In: More than 120 Recipes to Nourish Your Relationship by Ashley Rodriguez offers recipes for two just in time for Valentine's Day; other food items and news noted. MORE

Feb. 1, 2015

Tara Whitsitt, nomadic evangelist for fermented foods, travels around United States in bus, earning living by holding workshops in which she teaches old-fashioned methods of food preservation; currently is in Queens, where she has been welcomed by many probiotic fanatics. MORE

Jan. 31, 2015

Many manufacturers are voluntarily adding labels declaring their products free of genetically modified organisms in response to consumer demand, although there is no process of verification for such claims; lack of standards and proliferation of such labels is leading to confusion among consumers, and could affect debate over whether products should be labeled to indicate presence of GMOs. MORE

Jan. 28, 2015

United Nations' World Food Program, struggling with funding problems, cuts in half amount of food rations given to nearly 150,000 South Sudanese refugees in Uganda. MORE

Jan. 28, 2015

Hostos Community College in Bronx will offer new interdisciplinary program in food studies, which aims to prepare students for work in borough's fast-growing food industry. MORE

Jan. 28, 2015

Jan. 28, 2015

Women dominate progressive parts of North Carolina's food industry, from top restaurants to pasture-raised meat and organic farming. MORE

Jan. 27, 2015

Birmingham Journal; European Union officials are in process of determining whether Birmingham Balti, type of Pakistani curry popularized in British city of Birmingham, should be recognized as one of country's traditional specialties; question is particularly trenchant given origins of dish and current debate about immigration and assimilation in Europe. MORE

Jan. 22, 2015

David Leonhardt The Upshot; African economies are rapidly improving and focus has shifted to food production and availability; efforts are being made to help continent become agriculturally self-sufficient and future is hopeful. MORE

Jan. 21, 2015

Florence Fabricant Front Burner column notes that bakers Allison Kave and Keavy Blueher have joined together to open Crown Heights cafe Butter & Scotch, where they serve sweets, drinks and some savories; other food news and items noted. MORE

Jan. 14, 2015

Florence Fabricant Front Burner column notes that Saxtons River Distillery is offering three maple-based liquors as part of its Sapling line; other food items and news noted. MORE

Jan. 13, 2015

In lieu of juice cleanses, more sustainable (and fulfilling) detox plans are finally in vogue — and easy to order. MORE

Jan. 11, 2015

Top food festivals, in United States and abroad, await travelers in search of flavor in 2015. MORE

Jan. 7, 2015

Florence Fabricant Front Burner column pays tribute to Penelope Casas, expert author of Spanish cookbooks whose tome 1,000 Spanish Recipes has been published after her death; other food news and items noted. MORE

Most meals at American restaurants are packed with processed food and enough calories to cover two or three sensible meals. Yet it’s entirely possible to eat healthy, tasty restaurant meals. Every meal here stays under 750 calories, and every breakfast is under 500. We’ll start with some good news...